Directions

1. Sprinkle shanks with salt and pepper.
2. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Remove shanks from the pot onto a plate.
3. Add the onions, carrots and garlic to pot and saute until brown, about 10 minutes.
4. Add the wine, tomatoes, beef or chicken stock, rosemary and thyme. Return shanks to the pot, taking care to ensure they are covered by the liquid.
5. Add the wine, tomatoes, chicken broth and beef broth, rosemary and thyme.
6. Return shanks to pot taking care to ensure they are covered by the liquid. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
7. Remove the shanks and cook the sauce for up to one additional hour to reduced and thicken it.
8. Spoon sauce over shanks and serve.